TEQUILA MAMA TAQUERIA

11C: .04(6)(c)At time of inspection, observed raw grouper and raw calamari thawing in the meat sink. The raw grouper was fully submerged under running water with a water temperature less than 70F. The raw calamari was fully submerged in water, however, the container was positioned in a way where the running water was not flowing over the raw calamari. The temperature of the raw grouper was also greater than 41F. Per cook, food had been thawing for 30 minutes. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Food was placed in the walk in freezer.

11A: .04(6)(e)Facility using improper methods for cooling salsa. Foods cooling in deep pans while covered and stacked in the walk in cooler. Person in charge then relocated foods to the walk in freezer, however, foods remained covered. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed using ice wands and stirring foods to initiate air flow. Also discussed that foods can be left uncovered as long as no source of contamination can occur.